The holidays are right around the corner and so too is National Cookie Day! Celebrate both with The Great Canadian Baking Show’s Season 3 finalist Colin Asuncion, as he shows us how to bake chocolate cranberry shortbread cookies. Bake along from home or sit back and enjoy as our food scientists, Dr. Amy Proulx and Michael Ranaudo share some of the science behind our favourite seasonal treats. 🍪
Please note this is a virtual event so you can bake along from home!
Ingredients
1 cup (227 grams) unsalted butter at room temperature
1⁄2 cup + 2 Tbsp (78 grams) icing sugar
1⁄4 cup (30 grams) cornstarch or rice flour
1 1⁄2 cup (187 grams) all purpose flour
1⁄2 tsp (3 grams) salt
1 tsp (4 grams) vanilla extract
1⁄2 cup (80 grams) chocolate chips or chopped chocolate (white, dark, or milk chocolate)
1⁄2 cup (65 grams) chopped dried cranberries, dried cherries, or other dried fruit
Equipment
Baking sheet / cookie sheet
Parchment paper
Measuring spoons and measuring cups
Rubber spatula or wooden spoon
Whisk
Small spoons
2 mixing bowls
Electric mixer (handheld or stand mixer)
Oven :)
About the Speakers
Colin Asuncion is Toronto’s finalist from Season 3 of The Great Canadian Baking Show and the Season 5 Great Canadian Holiday Baking Show. Colin is the face of Robin Hood Flour and a regular guest expert on CTV’s The Social. In addition to his culinary work, Colin is a seasoned marketing advertising professional and a singer songwriter.
Dr. Amy Proulx is a Professor and Academic Program Coordinator of Culinary Innovation and Food Technology at Niagara College. Her primary research is in food innovation and food manufacturing skills development, working with international partners to use science and technology to create opportunity for sustainable global change. Amy founded the NSERC funded Food Innovation Technology Access Centre at Niagara College and has worked with many cookie manufacturing clients across Canada. Amy loves baking for fun, and makes thousands of cookies during the holiday season for her neighbours and friends.
Michael Ranaudo is a Technical Advisor for Western Canada at Puratos. He has a background in baking and patisserie, along with technical science knowledge. Michael loves baking and bakers - hoping to bake the world a better place.